<MAPO TOFU VEGAN/ ヴィーガン麻婆豆腐>
＜Yield> 3 servings
<Prep time>6 mins
<Cook time> 10 mins
1 block of firm tofu (300g)
1 cup of soy meat (100g)
½ tsp worth of minced ginger
½ tsp worth of minced garlic
1 cup of chopped leek/ spring onion
1 tbsp of rice wine
1 ½ tbsp of soy sauce
1 tsp of sugar
1 tsp of yellow miso
1 tbsp of gochujang
4 tbsp of water
¼ tsp of rice vinegar without MSG
1 tsp of Toasted sesame oil
salt & pepper ( for adjustment)
1; Drain the excess moisture of tofu by putting something heavy on top of it for 10mins, then cut into big chunks. Finely chop the garlic, ginger and leek.
2; Make the sauce by mixing together in a bowl ,1 tbsp of rice wine,1 ½ tbsp of soy sauce, 1 tsp of sugar, 1 tsp of miso paste, 1 tbsp of gochujang and 4 tbsp of water. Set aside.
3; To a pan on high heat, heat up the oil, grated garlic and ginger. When the aroma starts to bloom, add leek. Cook it for 2mins then add soy meat and sauce. Once it comes back to a boil, add tofu. Cook it for another 3-5 mins over mid-high heat or until the tofu is warmed up. Add 1 tsp of toasted sesame oil and ¼ tsp of vinegar. Adjust the taste with salt and pepper.
4; Transfer to the plate and garnish with chopped spring onion and black pepper if you want to. Ready to be enjoyed.
<Miwa’s tips> ※Watch more on YouTube!
My soy meat was already slightly seasoned. if you taste it blend, feel free to add more salt and soy sauce before serving it.
If you are sensitive to heat, reduce the amount of gochujang paste and add more miso paste to your liking.
you can use any type of miso paste. I’m using yellow miso in the video.
you can use any type of vinegar.
keep it in the air tight container In the fridge for 4 days.
Great for the meal prep!
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